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Food & Culinary Science

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Small Fruits in the Home Garden

Published:

January 24, 1997

Author(s):

Robert E Gough; Edward Barclay Poling

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Why plant a vegetable garden with the same old tomato and cucumber plants that everyone else has? Small Fruits in the Home Garden is your home gardener?s guide to growing and harvesting small fruit for personal enjoyment. The contributors to this book provide the necessary information and helpful …

Hardback

$109.95

Conserve Water, Drink Wine: Recollections of a Vinous Voyage of Discovery

Published:

January 10, 1997

Author(s):

Ronald S Jackson; Herman Casteleyn

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Set in the Finger Lakes Region of New York State, Conserve Water, Drink Wine: Recollections of a Vinous Voyage of Discovery guides readers through the annual cycle of wine production from the grape on the vine to the bottle of wine on a menu. The vineyards, wineries, and wine shops of this famous …

Hardback

$71.95

Food Safety and Toxicity

Published:

September 26, 1996

Editor(s):

John De Vries

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Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers. It is …

Hardback

$125.95

Blueberries: A Century of Research

Published:

May 09, 1996

Author(s):

Robert E Gough; Ronald Korcak

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Gain the knowledge to grow bigger and better blueberries! Blueberries: A Century of Research presents the results of basic and applied research into blueberry science and culture around the world. It contains technical reports on genetics, nutrition, physiology, culture, and harvesting of several …

Hardback

$59.95

Poultry Products Technology: Third Edition

Published:

November 03, 1995

Author(s):

Vivian E Mountney; Carmen Parkhurst

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Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, …

Hardback

$72.95

Principles of Modified-Atmosphere and Sous Vide Product Packaging

Published:

October 12, 1995

Editor(s):

Jeffrey M. Farber; Karen Dodds

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This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/ …

Hardback

$109.95

Marketing Beef in Japan

Published:

July 21, 1994

Author(s):

William A Kerr; Kurt K Klein; Andrew D O'Rourke; Jill E. Hobbs

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The authors investigate the market for beef in Japan. Using simply explained economic concepts, they analyze each of the main determinants of the demand for beef in Japan to provide the reader with an in-depth understanding of this enigmatic market. Each chapter analyzes a specific aspect of the …

Hardback

$43.95

Managing the Potato Production System: 0734

Published:

April 29, 1994

Author(s):

Bill Bryan Dean

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This important book on the culture of the potato presents scientific information for potato growers in an easily accessible format and clear language. Managing the Potato Production System contains all the information needed to harvest a bountiful crop. The book is written specifically for field …

Hardback

$43.95

Understanding the Japanese Food and Agrimarket: A Multifaceted Opportunity

Published:

February 01, 1994

Author(s):

Andrew D O'Rourke

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The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and …

Hardback

$43.95

Marketing Livestock and Meat

Published:

April 27, 1993

Author(s):

William H Lesser

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This groundbreaking volume presents a comprehensive view of the many concerns of those involved with livestock and meat marketing. During the 1980s, livestock production faced some critical changes. Product and feed prices became less stable, cycles lost their century-old patterns, both competition …

Hardback

$167.95

<1 2 3 4

Chef Ferran Adrià

Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.

On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.

Read more about the fascinating Ferran Adrià.

Or visit Ferran Adrià's YouTube Channel.

Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.

Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition

T & F Journals

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Critical Reviews in Food Science and Nutrition
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